Vegetable Soup with Chicken-style Pieces
Preparation time: 25 minutes
Serves: 4
Nutrition: Per serving
Energy
313 Kcal
Fat
7g
Saturates
1g
Sugars
7.4g
Salt
1.1g
A satisfying warming hug, that’s full on flavour and rich in protein* and fibre*. This delicious wintery soup is made with mycoprotein chicken-style pieces and provides at least one of your 5-a-day. It’s also low in saturated fat and salt.
Ingredients
900ml reduced-salt vegetable stock
3 bay leaves
2 carrots, peeled and roughly chopped
1 leek, washed and roughly chopped
2 sticks celery, washed and roughly chopped
1 tbsp vegetable oil
300g Quorn Pieces
2 shallots, sliced
1 garlic clove, crushed
100g drained sweetcorn
¼ tsp chilli flakes
1 tbsp arrowroot/ cornflour mixed with water
To serve
4 thick slices sourdough bread
Method
In a large pan, add the vegetable stock and heat until it has reached boiling. Reduce the heat to a simmer and add the bay leaves, carrots, leeks and celery. Cook for 15 minutes, until softened.
Meanwhile, in a frying pan, heat the oil and fry the Quorn Pieces for 7 minutes, until beginning to turn golden. Add the shallots and garlic and continue to fry for 3 minutes until softened. Transfer into the large saucepan with the sweetcorn, chilli flakes and arrowroot.
Stir well, allow to simmer until thickened slightly.
Remove the bay leaves and season with freshly ground black pepper to taste.
Serve with thick slices of sourdough bread
Suitable for home freezing.
*Each serving provides 18g of protein and 9.5g fibre, which is almost a third of the recommended daily fibre intake for UK adults.